AEG MCD3881E-M - Manual (Page 20)

to rise in a warm place until it is about
double the size.
For the filling, mix all ingredients togeth-
er.
Divide the dough into three equal parts
and roll out into long rectangles. Spread a
third of the filling onto each of the rectan-
gle and then roll up the pieces of dough.
Make a plait out of the three pieces of
dough. Coat the surface of the plait with a
mixture of egg yolk and milk and then
sprinkle with flaked almonds.
– Time in the oven: 55 minutes
– Oven level: 2
Ring Cake
Ingredients for the base:
• 500 g flour
• 1 small packet dried yeast (approxi-
mately 8 g)
• 80 g icing sugar
• 150 g butter
• 3 eggs
• 2 level teaspoons salt
• 150 ml tepid milk
• 70 g raisins (soak in 20 ml of kirsch for 1
hour beforehand)
Ingredients for the finish:
• 50 g whole peeled almonds
Method:
Put flour, dried yeast, icing sugar, butter,
eggs, salt and milk into a mixing bowl and
knead to a smooth yeast dough. Cover
the dough in the bowl and leave to rise
for 1 hour.
Knead the soaked raisins into the dough
by hand.
Place the almonds individually into each
hollow in a greased and floured gugel-
hupf tin.
Then shape the dough into a sausage
shape, place in the gugelhupf tin. Cover
and leave to rise again for 45 minutes.
– Time in the oven: 60 minutes
– Oven level: 1
Brownies
Ingredients:
• 250 g plain chocolate
• 250 g butter
• 375 g sugar
• 2 packet vanilla sugar (approximately 16
g)
• 1 pinch salt
• 5 tablespoons water
• 5 eggs
• 375 g walnuts
• 250 g flour
• 1 teaspoon baking powder
Method:
Break chocolate up into large pieces and
melt in a bain marie.
Cream together butter, sugar, vanilla sug-
ar, salt and water, add the eggs and the
melted chocolate.
Roughly chop the walnuts, mix with the
flour and baking powder and fold into the
chocolate mixture.
Line a deep baking tray with baking
parchment, put the mixture on top and
smooth.
– Time in the oven: 50 minutes
– Oven level: 2
After baking:
Leave to cool, remove baking parchment
and cut into squares.
Muffins
Ingredients:
• 150 g butter
• 150 g sugar
• 1 packet vanilla sugar (approximately 8
g)
• 1 pinch salt
• zest of one unwaxed lemon
• 2 eggs
• 50 ml milk
• 25 g cornflour
• 225 g flour
• 10 g baking powder
• 1 jar of sour cherries (375 g)
• 225 g chocolate chips
Other:
• Paper cases, approx. 7 cm diameter
Method:
Cream together butter, sugar, vanilla sug-
ar, salt and the zest of one unwaxed lem-
on. Add eggs and cream together again.
Mix the cornflour, flour and baking pow-
der and fold into the mixture with the
milk.
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